Preheat the oven to 200°C/Gas Mark 6 and line a baking tray with baking parchment. Combine the flour, baking powder, sugar, xanthan gum and salt in a large bowl.

Grate the chilled butter into the bowl then, using your fingertips, rub the butter into the flour mix until it resembles breadcrumbs. If you want to make fruity scones, add the raisins.

Gradually add the eggs and milk to the mixture, stirring to combine as you go. You will need to get your hands in there again to get a pliable dough. If it’s sticky, add a little more flour. If it’s dry and breaking apart, add a drop more milk.

Dust a work surface with flour, then press the dough out with your hands or a rolling pin until it is about 3cm (1¼in) thick. Scones do not rise much when baked, so cut them fairly thick, rather than creating little thin discs. They will rise by about one-third.

Cut the dough into rounds using a 6-8cm (2½-3¼in) cookie cutter (dust the cutter with a little flour before each press to reduce the risk of sticking). You should end up with 10 scones.

Arrange the scones on the prepared baking tray, then brush the tops with a little beaten egg. Don’t glaze the sides as this may limit the scones’ rise during baking.

Bake for 10-12 minutes until risen and golden. Eat straight away or leave to cool and freeze for up to two months. Serve with jam and clotted cream for the full English gluten-free afternoon tea experience.

TIP: If you don’t have any cutters, you could use a thin-rimmed, floured mug or glass to cut the scone shapes out.